This orange olive oil ricotta cake is tender, moist, and fragrant with fresh citrus. I finish it with orange whipped cream and crisp rosemary for a little extra color and flavor, but the cake is lovely on its own, too.
This recipe is exclusive to my Olive Grove Club members only. To view it, sign up or log in.
Why My Recipe Works
- It comes together with a bowl, whisk, and a few simple ingredients.
- Orange zest and juice give the cake a bright flavor thatโs especially welcome in the colder months. This recipe is inspired by my grandmotherโs orange cake, which I loved growing up.
- Serve it with coffee or tea for an afternoon treat, or add whipped cream and make it dessert. Itโs a perfect grown up dessert thatโs not too sweet.
Ingredients
Hereโs what you will need:
- Oranges: You will need a couple of oranges for this recipe. One orange is used for its zest and juice in the cake batter, and another is sliced into thin rounds to line the bottom of the baking pan. A sort of upside-down orange cake situation!
- Olive Oil: Every cake has a base fat in it. Some cakes use butter; others use vegetable oil. But I developed this recipe as a hybrid olive oil and ricotta cake. The olive oil is needed for both moisture and flavor. You donโt need to use an expensive oil here. Any olive oil will do.
- Ricotta: I love ricotta cake! The ricotta gives the cake an almost cheesecake flavor profile. Donโt use large-curd ricotta. If you can find tubs labeled creamy, fine or extra-fine, use those. You may also want to strain the ricotta in a fine-mesh strainer if itโs on the runny side.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Expert Tips
- Use room-temperature ingredients. The eggs and ricotta will blend more evenly into the olive oil mixture.
- Strain wet ricotta. If your ricotta has visible liquid, drain it before measuring or mixing it into the batter. Excess moisture can affect the cakeโs texture.
- Rub the zest into the sugar. This simple step releases the orange oils and distributes the flavor throughout the cake.
- Fold gently once the flour goes in. Mix only until the dry ingredients disappear; overmixing can make the crumb tougher.
If you make this Orange Olive Oil Ricotta Cake or any other Dessertย on Urban Farm and Kitchen, please take a moment to rate the recipe โญโญโญโญโญ and leave a comment below. Itโs such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along onย Instagram,ย Facebook, andย Pinterest, visit theย Urban Farm Shop, orย subscribeย for new posts via email.
Orange Olive Oil Ricotta Cake
This orange olive oil ricotta cake is tender, moist, and fragrant with fresh citrus. I finish it with orange whipped cream and crisp rosemary for a little extra color and flavor, but the cake is lovely on its own, too.
Equipment
- 8 or 9 inch cake pan
Ingredientsย
For the Cake
- 1 cup Sugar โ 200 grams
- 2 tablespoon Orange zest (from 1 large orange)
- ยฝ cup Olive oil โ 110 grams
- 1 cup Ricotta (strained if too wet) โ 260 grams
- ยผ cup Orange juice โ 60 grams
- 1 teaspoon Vanilla extract
- 3 Eggs (room temperature)
- 1 ยฝ cups All purpose flour โ 210 grams
- 2 teaspoon Baking Powder
- ยผ teaspoon Salt
- 1 Orange (cut into thin rounds) โ Optional
For the Orange Whipped Cream
- ยพ cup Whipping cream โ 180 grams
- ยผ cup Powdered sugar โ 50 grams
- 1 teaspoon Orange zest
For the Crispy Rosemary
- 2 tablespoon Olive oil
- 2 Sprigs of rosemary (leaves stripped)
Instructionsย
- Prepare the Pan and Oven. Preheat the oven to 350ยฐF. Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper. If using orange slices, arrange them in a single layer over the parchment. Remove any seeds.
- Rub Sugar and Orange Zest. In a large mixing bowl, combine the sugar and orange zest. Using your fingers, mix and rub the zest with the sugar to release all the flavor.
- Add Olive Oil. Add the olive oil and, using a whisk or electric beater, beat until well incorporated.
- Add Ricotta and Flavorings. Add the strained ricotta, orange juice and vanilla. Whisk until well combined.
- Add the Eggs. Add the eggs and beat until the mixture is well combined.
- Fold in the Dry Ingredients. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet mixture and fold with a spatula just until no dry streaks remain. Avoid overmixing.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. The center should register about 195ยฐF on an instant-read thermometer. Cool the cake in the pan for 10 to 15 minutes.
- Make Whipped Cream. Beat the whipping cream and powdered sugar in a medium bowl until stiff peaks form. Fold in the orange zest.
- Make Crispy Rosemary Garnish. Warm the olive oil in a small frying pan over medium heat. Add the rosemary leaves and fry briefly, just until fragrant and crisp. They can burn quickly, so watch the pan closely. This should only take 30-45 seconds. Transfer the leaves to a paper towel.
- Serve. Run a butter knife around the inside of the cake pan to help release the cake. Flip the cake onto a serving platter to reveal the orange slices. Feel free to decorate the cake with the whipped cream, or serve it on the side with the crispy rosemary.
Notes
Tips for Success:
- Use room-temperature ingredients. The eggs and ricotta will blend more evenly into the olive oil mixture.
- Strain wet ricotta. If your ricotta has visible liquid, drain it before measuring or mixing it into the batter. Excess moisture can affect the cakeโs texture.
- Rub the zest into the sugar. This simple step releases the orange oils and distributes the flavor throughout the cake.ย
- Fold gently once the flour goes in. Mix only until the dry ingredients disappear; overmixing can make the crumb tougher.
- Slice the orange thinly. Thin slices are easier to arrange and less likely to feel tough when you cut the cake. Remove the seeds before layering them in the pan.
- Check the center before removing the cake. Baking time can vary between ovens and between 8- and 9-inch pans. Start checking toward the earlier end of the range. If the cake is browning too quickly, tent it with foil towards the end of the bake.ย
- Cool briefly before turning it out. Letting the cake settle in the pan helps it release while itโs still warm enough for the orange topping to come away cleanly.
Nutrition
Calories: 334kcal, Carbohydrates: 35g, Protein: 6g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.004g, Cholesterol: 68mg, Sodium: 157mg, Potassium: 102mg, Fiber: 1g, Sugar: 19g, Vitamin A: 410IU, Vitamin C: 10mg, Calcium: 108mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
